Chocolate Fondue


​You may notice that this recipe is similar to the chocolate ganache. The difference is, this is kept warm, or at room temperature to keep it in a liquid state to allow for dipping. This makes a very easy and quick dessert. It's appropriate for a formal dinner, or just for fun.

Chocolate Fondue

  • 1/2 cup coconut oil

  • 1/2 cup raw, organic cacao powder

  • 3/4 cup. pure, organic maple syrup

  • 1/4 tsp. salt, or to taste

  • 2 tsp. vanilla extract, or to taste

  • Ideas for dipping: strawberries, bananas, pears, nuts, pineapple, dates, apples, kiwi, pretzels, dried fruit, waffle bites, cake bites.

  1. Gently melt coconut oil over medium-low heat.

  2. Add cacao powder maple syrup, salt and vanilla into the coconut oil.

  3. Mix with an immersion blender until well blended and slightly thickened.

  4. The chocolate will stay liquid at room temperature for several hours, or more, depending on the temperature of your room; however, if you prefer, you can keep it warm in a fondue pot, warming plate, electric candle warmer, or a heating pad covered with a cloth napkin.

  5. Store any remaining chocolate fondue in the fridge.

  6. Gently re-heat to use again.

TIPS

  • The syrup tends to sink to the bottom and the oil to the top, so make sure it's mixed well before serving. I generally use an immersion blender.

  • This version is sweet; it passes my "kid test." In other words, this is how my kids like it. You can cut back on the sweetener for a more dark chocolate flavor.

  • The great thing about this combination, using 3/4 cup sweetener, is that it stays runny at room temperature for a long time, thus eliminating the need for a fondue pot, or a way to keep it warm. The down side is, if you do wish to keep it warm, it may thin out a bit.

  • The reason why I suggest gently heating the coconut oil, is to keep the raw cacao at a lower temperature when it is added, to maintain the nutrients; however, if you find the taste is a bit chalky, heat the coconut oil up to a slightly higher temperature, a little extra salt and vanilla with counteract the chalky taste as well.

  • Another great thing about this recipe is, you don't have to worry about tempering, or the chocolate seizing up if it gets a drop of water in it etc.

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